Fried Eggplant with Garlic

Eggplant is one of my favorite vegetables. I think it is an underestimated and underused vegetable. It tastes much better when fried. However, it can absorb much oil. I have learned that if I grill the eggplant first for a little, it will cook better and absorb less oil. This is a great side dish or an appetizer for a group of people. I also love to use the leftover to make an egg sandwich the next day. I tend to fry an egg and put it over the eggplant.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 55 Calories

Ingredients

• salt to taste
• 5 cloves garlic, minced
• 4 tablespoons white wine vinegar
• 2 eggplant, ends trimmed, cut into 1-inch-thick slices
• 1 cup olive oil, divided, plus more for drizzling

Recipe Instructions

Step 1

Preheat an electric grill for high heat and lightly oil the grate. Grill eggplant for 8 minutes.

Step 2

Heat 3/4 cup olive oil in a deep skillet. Fry grilled eggplant for 4 minutes. Turn and cook until soft but not falling apart, an additional 4 minutes. Drain eggplant on paper towels and discard oil.

Step 3

Heat skillet again over medium heat and add remaining 1/4 oil. Add garlic and cook for 1 minute. Add vinegar. Return sliced eggplant back to the skillet and cook for 2 to 4 minutes. Remove, drizzle with olive oil and sprinkle with salt.